Chorizo and Burnt Tomato Pizza
A chewy-crispy crust pizza, topped with charred tomatoes and smoky chorizo
Serves: 2 pizzas
  • For the crust:
  • 2½ cups (375g) plain flour
  • 1¼ cups (310ml) warm water
  • 1 tsp sea salt flakes
  • 1 tbsp caster sugar
  • 2 tbsp olive oil
  • 2 tsp dry active yeast
For the tomatoes:
  • 4-5 ripe, ripe, ripe tomatoes
  • 2-3 tbsp olive oil
  • salt and pepper
  • optional: a sprinkle of dried or fresh herbs, such as oregano, rosemary or thyme
For the pizza:
  • ¼ cup tomato puree (tomato passata)
  • 1 ball buffalo mozzarella
  • 1 small, cured chorizo sausage, thinly sliced
  • basil leaves, to serve
  1. Place all the ingredients for the pizza dough into a stand mixer fitted with the dough hook. Work on a medium-low speed until the ingredients just come together, then turn down slightly and knead for about 5 minutes, or until smooth and climbing the hook. It will be a wet dough, but that's cool. Cover with plastic and set aside to rise for 40-60 minutes or until doubled in size.
  2. To make the burnt tomatoes, wash and cut the tomatoes into quarters. Pour the olive oil into a small baking dish, which will fit the tomatoes in a single layer, and then throw them in, along with a generous scattering of salt and pepper, and herbs if using.
  3. Turn the oven up to 220C/400F and roast them for 30-45 minutes, or until blackened, but still juicy. Depending on how fast your oven is, this could take considerably more or less time, so keep checking. Set them aside to cool completely in the pan.
  4. To make the pizza, divide the dough into two and roll each out into 28cm/11inch disk. The dough is quite soft, so use a lot of flour. Carefully flop each disk onto a baking-paper lined baking sheet, or into a greased baking dish (I used an enamel pie dish, but I think the baking sheet approach is better) and then spread the dough back out into shape gently.
  5. Spread half the tomato puree over each base, then top with half the blackened tomatoes, half the mozarella, torn into pieces, and half the sliced chorizo.
  6. Turn the oven up to 250C/480F or as hot as it will go, and bake the pizzas for 12-15 minutes, or until the edges are puffed and crunchy and the toppings are bubbling.
  7. Scatter over the basil leaves, slice and serve.
Recipe by The Sugar Hit at